Porcini Pickled

For pickled porcini, clean the mushrooms and cut them into pieces of about 2 cm. Bring vinegar, 300 ml water, 1 tablespoon sugar, the spices (press all grains a little) and the coarsely chopped garlic with the mushrooms to a boil once.

Pour into sterilized jars, dividing the broth evenly among all the jars – I used 3 jars with 1/2 l capacity each.

Do not overfill, and then pour olive oil, everything should be well covered. Keeps in the refrigerator for 2-3 weeks.

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